Happy Monday!!
Today we are making Capuchinos. Capuchinos are a sweet, gooey Cuban delicacy drizzled with a cinnamon and vanilla simple syrup. Typically they are made in cone-shaped metal molds. Neither my mother nor I used them. They come out just as good in mini muffin pans. Below is my mother’s handwritten recipe. They are easier to make than muffins!
Ingredients for the Capuchinos:
Preheat oven to 375 degrees.
- 1 whole egg and 9 egg yolks (save the whites in the fridge for our next recipe for Merengues!)
- 2 Tbs Sugar
- 4 Tsp Corn Starch
Instructions for the Capuchinos:
- In a food processor place all the ingredients and mix for about 3 minutes until nice and thick. (In my mother’s recipe she calls for beating for 15 minutes with a hand mixer, but if you have a food processor you can save yourself a lot of time!)
- When nice and thick, pour mix into a measuring cup. I find it easier to pour into the molds this way.
- You can either line mini muffin pans with mini cup liners or you can spray with Pam. Pour the mix into the muffin pans about 3/4 of the way.
- Place in the pre-heated oven and bake for about 15 minutes or until the tops are golden.
- Remove from heat and set aside to cool a bit.
Ingredients for the Syrup:
- 3 cups Sugar
- 3 cups Water
- 1 Cinnamon Stick
- 1 Tsp. Vanilla Extract
Instructions for the Syrup:
- In a medium saucepan place all the ingredients. Stir and bring to a boil.
- Boil for about 3 minutes. Remove from heat and let it cool for about 10 minutes.
- If you used the paper liners, remove them and place Capuchinos in a deep plate. If you didn’t use the liners, just put them on a deep plate.
- When the syrup has cooled, ladle as much as the plate will hold over the Capuchinos.
- Place in the refrigerator until they are cold.
Serve and enjoy!